Reducing food waste in La Rochelle: our commitment with Alter Gaia
Since the end of November 2025, our La Rochelle institute has reached a new milestone in its eco-responsible approach. Food testing, essential for evaluating products and innovations, naturally generates leftovers. Rather than discarding them, we have chosen to repurpose them and turn them into sustainable resources.
Sustainable approaches to food testing
Each test conducted in our laboratories can generate food residues.
As part of our eco-responsible approach, we have implemented a system to minimize these wastes while continuing to ensure the quality and reliability of our analyses.
Alter Gaia: our local composting partner
We now collaborate with Alter Gaia, a local company specializing in composting and the recovery of organic waste. Every Thursday, their team collects our bins of food scraps using cargo bikes.
This waste is then transformed into compost, a natural solution that helps enrich the soil and reduce the environmental impact of our activities.
A commitment that benefits brands and testers
By choosing to collaborate with an institute that valorizes its food waste, brands demonstrate their commitment to a responsible value chain, where every step of their product testing helps reduce environmental impact.
For our testers, this initiative turns every experience into a sustainable act. Each collected and composted food scrap indirectly contributes to the creation of natural fertilizer, reducing landfill pressure and CO₂ emissions. Your tastings thus become a small, tangible gesture for the planet (and we sincerely thank you for your contribution to this local, eco-responsible initiative).
This approach demonstrates that innovation, quality, and environmental responsibility can go hand in hand, and that everyone—both brands and testers—can play an active role in reducing our carbon footprint.